Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes. Drain the noodles in a colander and set aside.

In a large skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. This step ensures that the chicken is flavorful and tender.

To the skillet with the cooked chicken, add the minced garlic and cook for an additional 1-2 minutes until fragrant. This releases the garlic's essential oils, enhancing the dish's flavor.

Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly for about 3-4 minutes.

Stir in the heavy cream, dried thyme, shredded carrots, and thawed peas. Cook for another 5 minutes, allowing the sauce to thicken slightly.

Add the grated Parmesan cheese and stir until melted and combined, creating a creamy texture.

Add the drained egg noodles to the skillet and gently toss to combine with the sauce and chicken. This ensures every noodle is coated in the creamy goodness.

Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with extra Parmesan cheese if desired.